Ultimate Chocolate Dessert

POT DE CREME

4 ounces chocolate, chopped
1/2 teaspoon instant coffee
1 pinch salt
1 cup heavy cream
3 tablespoons white sugar
1/2 teaspoon vanilla extract

Directions
Stir chocolate, instant coffee, and salt together in a medium bowl.
Heat cream, sugar, and vanilla in a saucepan over medium heat,
stirring constantly, until it just begins to simmer.
Pour hot cream mixture over the chocolate mixture; let sit for 1
minute.
Whisk the chocolate and cream mixture for 1-2 minutes until
combined.
Pour the mixture into four small espresso cups. Tap to remove
any air bubbles. Chill thoroughly in the refrigerator overnight.
Serve topped with grated chocolate or add lightly whipped cream
and dust with cocoa.

EGGLESS CHOCOLATE SPONGE CAKE

Ingredients
1 cup plain flour
2 tbsp cocoa powder
1/2 tsp soda bi-carb
3/4 cup condensed milk
1 1/2 tsp levelled baking powder
4 tbsp melted butter
1 tsp vanilla essence
Pinch salt

Method
Sieve the plain flour, cocoa powder, baking powder and soda bi-
carb together. Keep aside.
Combine the condensed milk, melted butter, vanilla essence and
3/4 cup of water in a deep bowl and beat well using a whisk.
Add the sieved flour mixture and mix gently with help of a
spatula.
The batter should be of dropping consistency.
Pour the batter into a greased and dusted 175 mm. (7) diameter
cake tin.
Bake in a pre-heated oven at 180c (360f) for 20 to 25 minutes
or till done.
The cake is ready when it leaves the sides of the tin and is springy
to touch.
Invert the tin over a rack and tap sharply to unmould the cake.
Keep aside to cool and use as required.

EGGLESS SPONGE CAKE

Ingredients
1/2 tin condensed milk
1 c flour
1 + 1/3 tsp baking powder
1/2 tsp baking soda
4 tbsp melted butter or margarine
1 tsp vanilla essence

Method Sieve the flour, baking powder and soda bi-carbb
together.
Mix the flour mixture, condensed milk, melted butter, essence
and 75 ml. (2 1/2 fl. Oz. ) water and beat well.
Pour the mixture into a greased and dusted 150 mm. (6")
diameter tin.
Bake in a hot oven at 200 degree c (400 degree f) for 10 minutes.
Then reduce the temperature to 150 degree c (300 degree f) and
bake for a further 10 minutes.
The cake is ready when it leaves the sides of the tin and is springy
to touch. When ready, take out from the oven and leave for 1
minute. Invert the tin over a rack and tap sharply to remove.
Cool the cake.

FROSTING
125 ml (4ozs) water 1/8 c
30 gms (1oz) dark brown sugar 1 tsp
175 gms (6ozs) unsalted butter (cubed) 2 tbsp+3 tsp
300 gms (10ozs) dark chocolate (chopped) 1/4 c+3 tsp

Put the water, sugar and butter in a pan over a low heat to melt.
When this mixture begins to bubble, take the pan off the heat
and add the chopped chocolate, swirling the pan so that all the
chocolate is hit with heat, then leave for a minute to melt before
whisking till smooth and glossy.
Leave for about 1 hour, whisking now and again.

Cherry Turnovers
Ingredients
Pie Pastry:
2 cups all purpose flour
1 teaspoon salt
2/3 cup chilled shortening
Very Cold water 6 tablespoons shopping list

Cherry Filling
This filling can also be used over cheese cakes, and as cake
fillings.
3/4 cup home cooked or canned sour cherries, with juices
drained and reserved.
1/2 cup white sugar
1-1/2 tablespoons cornstarch
1/2 cup cherry juice
egg wash (optional)


How to make it
With pastry blender, break and cut half of the shortening into
flour and added salt until mixture resembles corn meal, then add
remaining shortening and continue blending until mixture
resembles the size of small peas.
This creates a tender yet flaky crust - a big secret here folks....
Most recipes have you add the shortening all at once....
Sprinkle tablespoons at a time of the chilled water into the pastry
dough, using the pastry blender until mixture is combined.
Wrap up pastry dough into wax paper and place into fridge to
chill for at least one (1) hour.
While the pastry is chilling, prepare your homemade filling so
that it is also ready.
Once pastry dough is thoroughly chilled, roll out onto lightly
floured surface, and roll till 1/8 thick.
Cut out squares or circles to create your turnovers.
Place on cookie sheets, add 1/4-1/3 cup of filling to each
turnover.
Before folding over turn over to close over filling, add a little of
water to fingers and wipe edges to help seal turnovers. Then fold
over pastry.
Using fork, press edges closed.
Do an egg wash over turnovers for a shiny look - beat one egg
yolk and add 1 tablespoon water, then brush egg yolk over raw
pastry turnovers.
Create several slits with a knife into the tops of the turnovers to
allow the steam to be released during the baking stage.
Sprinkle with coarse sugar and place into freezer to chill until
ready to bake.
Use a preheated oven at 425 degrees and allow turnovers to bake
on the middle rack for 15 to 20 minutes.

Cherry Filling Instructions
Add sugar and cornstarch to 2 quart pot.
Add cherry juice drained from cherries, cook over medium heat
until clear and thickened stirring constantly.
Add 1/4 teaspoon pure almond extract for serious extra flavor
which matches really well with the cherries.
Once slightly cooled, add to your turnovers, fold over as
described above and bake in a hot oven for 15-20 minutes.
Allow to cool for 10 minutes before diving in.... enjoy!

The Cheese-less Cheesecake

You will need:
600ml Thickened cream (mix milk/evaporated milk with gelatin)
1/4 cup of lemon juice (for a fresher tang use freshly squeezed
lemons and remove pips)
1 Can of sweetened condensed milk
1 packet of biscuits
Butter

Grease the base of the pan with butter first
Base:
Crush the biscuits , then add enough butter to the crushed
biscuits to start forming a base in the bottom of your pan.


Filling:
Using a mixer or beater, mix together the lemon juice and the
condensed milk on a low setting until it is completely mixed (no
liquid from the lemon juice should be showing).
Then blend Thickened cream until firm.
Fold both the cream and the lemon juice condensed milk
together to make a thick consistency.
Pour filling on top of biscuit base and make sure it is even, so
that it looks nice for when serving.

Cover with cling wrap or foil and leave to set in fridge over night.
The longer you leave in the fridge the firmer your cake will be-so
this is best prepared at least 2 days before serving.


JELLO PUDDING
Ingredients
1/4 ounce powdered gelatin
2 1/2 ounces milk
5 ounces sugar
3/4 ounce cocoa powder
3/4 teaspoon salt
12 ounces milk
2 teaspoons vanilla extract
Procedures
In a medium bowl, combine the gelatin and 2 1/2 ounces milk.
Whisk with a fork to ensure no lumps remain.

In a small sauce pot, combine the sugar, cocoa, salt and
remaining milk over medium low heat. Whisk constantly until
smooth and the mixture beings to bubble around the edges, about
five minutes.

Pour the hot dairy mixture through the sieve and into the bowl of
gelatin. Whisk the gelatin into the chocolate mixture. Stir in the
vanilla.

Set the bowl, uncovered, in the refrigerator. After fifteen minutes
cover the pudding with a sheet of plastic wrap pressed against the
surface and refrigerate until fully thickened, about 2 hours.

To serve: Whip the thickened pudding with a hand or stand
mixer for a full minute to restore a creamy texture. (Alas, stirring
or beating with a spatula alone will not sufficiently break up the
pudding into a creamy, homogenous mixture.) Spoon the
whipped pudding into four serving dishes.


Buttermilk Pudding
Ingredients
1 1/4-ounce envelope unflavored gelatin
1 cup evaporated milk
2/3 cup sugar
2 cups milk (with 2 tbsp lime juice)
1 teaspoon vanilla extract
Canola oil for the ramekins
Preparation
Combine the gelatin with 1/4 cup water in a small bowl or
measuring cup and let stand for 3 minutes.

In a small saucepan, over medium heat, combine 1/2 cup of the
cream and the sugar. Cook, stirring, until the sugar has dissolved.
Remove from heat and whisk in the gelatin.

In a large bowl, combine the buttermilk, vanilla, and the
remaining cream. Stir in the warm cream mixture.

Lightly oil six 6-ounce ramekins. Divide the mixture evenly
among the ramekins. Refrigerate, covered, 3 hours or overnight.
To serve, run a knife around the edge of each ramekin and invert
onto plates.

BLUEBERRY MUFFINS RECIPE

Ingredients
3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken
1/4 pound (1 stick) unsalted butter, melted and cooled
1 1/2 teaspoons grated lemon zest
2 extra-large eggs, lightly beaten
2 cups fresh blueberries (2 half-pints)
Directions
Preheat the oven to 350 degrees. Line muffin tins with paper liners.
Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a
separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of
the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until
blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream
scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
Bake the muffins for 20 to 25 minutes, until golden brown